Miso Ramen 

Ingredients

• 1 cup Napa cabbage, shredded or finely chopped
• 1/3 cup carrots, peeled and cut into thin strips
• 1 tablespoon vegetable oil
• 2 cloves garlic, minced
• 3 scallions, finely chopped
• 2 packages dry or fresh ramen noodles, or egg noodles
• 4 cups low sodium chicken stock
• 2 ramen eggs (optional)

Miso Tare

• 1/2 teaspoon soy sauce
• 1 teaspoon ginger, peeled and grated
• 1/4 cup white miso paste or awase miso paste (which is a mix of white and red miso paste)
• 1 tablespoon cooking sake
• 2 tablespoons mirin
• 1/2 teaspoon sesame oil

Instructions

1. Make the miso tare. Mix the ingredients for the miso tare in a bowl and set aside.
2. Make the stock. In a medium size pot over medium heat, warm up the chicken stock until it’s almost boiling.
3. Boil water. In a separate pot, bring about 6 cups of water to boil.
4. Fry the garlic. In a medium size pan over high heat, add oil and the garlic and cook for 1 minute.
5. Cook the vegetables. Add cabbage and carrots and cook for 2 minutes until carrots are tender but still yielding a crunch. Set aside.
6. Boil the noodles. When water is boiling, add ramen noodles and cook and follow instructions on the package (usually about 3 minutes). Drain and set aside.
7. Start assembling. Divide the miso tare evenly between 2 bowls (about 2 tablespoons each).
8. Continue assembling. Add the chicken stock to the bowls and stir. Divide the ramen noodles between the 2 bowls.
9. Add the toppings. Top with scallions, cabbage, carrots and pickled eggs. Serve hot.